Mediterranean chicken kabobs on the grill. Sweet, smoky, simple and tasty. An incredibly easy grilled chicken thigh recipe with an easy Greek Yogurt Sauce for chicken. Ready in 30 minutes.
Easy weeknight meals: I need more of these in my life. So I’ve been making an effort to seek out and collect ideas.
After all, It’s silly to be scratching your head around 4:00 in the afternoon wondering what’s going to be on the dinner table in a timely fashion.
My criteria is simple.
- Prep plus cook time must be less than an hour.
- And the food must be incredible with flavor.
This Mediterranean Chicken Thigh Kabob recipe goes above and beyond. Chunks of boneless, skinless thighs are marinated in a paprika and oil mixture for fifteen minutes and then grilled for about the same amount of time.
The Greek Yogurt Sauce for chicken comes together with little more than a few whisks to blend flavors and before you know it you’re enjoying a delicious and quick chicken kabob entree.
Let’s take a look.
Ingredients You’ll Need
The marinade for this recipe is extremely easy. Two ingredients for 15 minutes.
- Olive Oil. Use a good quality extra virgin olive oil for the flavor. It’s less processed offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive. Adding olive oil to any marinade provides fat, which will help elevate the flavor into the meat.
- Sweet Paprika.
- Chicken Thighs. Cut into bite sized pieces, chicken thighs are juicy and more flavorful than breast meat. And they’re less likely to dry out during the cooking process.
The Greek Yogurt Sauce for Chicken comes together in a flash.
- Greek Yogurt.
- Mayonnaise.
- Lemon Juice. Lemon juice adds acidity and brightens to anything it touches.
- Cayenne.
- Red Pepper Flakes.
Step by Step Instructions, It’s So Easy
- Step 1: Cut the chicken thighs into bite-sized pieces and place in a bowl. Add the olive oil and paprika and stir to combine. Set aside and make the Greek yogurt sauce.
- Step 2: Make the Greek Yogurt sauce for chicken. Add Greek yogurt, mayo, lemon juice, cayenne pepper and red pepper flakes into a bowl and whisk to combine. Set aside.
Tip: Boneless, skinless chicken thighs can be difficult to cut. Place them in the freezer for about 15 minutes before cutting. They’ll be firmer and more cooperative.
What’s the best way to grill chicken thighs? I like chicken thigh kabobs. Quick, easy and no-fuss.
- Step 3: Skewer the chicken thigh pieces onto either metal rods or wooden skewers. If using wooden, soak them for 30 minutes before using. This will keep them from burning.
- Step 4: Oil the grill grates. Preheat your grill to 500 degrees, with the lid closed. You want those grates to get nice and hot. Turn down heat to 400 degrees and add the chicken skewers to the hot grill. I keep the lid up, as chicken thighs cook quickly. Cook, turning occasionally until cooked through. About 10 minutes. Using an instant-read thermometer, test the thickest piece to make sure it reads a safe 165 degrees.
FAQS
Chicken thighs tend to have more fat than other cuts of chicken. That fat equals flavor. Since you’ll be purchasing boneless skinless thighs, you don’t need to trim them much. The butcher has already trimmed them, but if you find a large piece of remaining fat, just trim it off with a sharp knife.
Yes, the instructions call for a quick 15 minute marinade, however, you can make ahead and marinade the chicken up to 3 – 4 hours. The Greek yogurt sauce can be made as far ahead as 1 or two days.
You can use your oven to broil the kabobs. Just place them on a foil-lined sheet pan and place them about 5 inches below the broiler. Watch them closely and cook them about 5 minutes per side. You can also use a stove-top grill pan. Just spray the pan with non-stick spray then get the pan nice and hot. Add the chicken skewers and cook about 5 minutes per side.
Yes, just remove them from the skewers and place them in a freezer safe container. I like to use freezer zip-lock bags. Once the chicken is in the bag, press the air out of the bag, seal and store laying flat. It saves room.
Storage
- Store any chicken thigh kabob leftovers in an airtight container in the refrigerator. It’s easier to store when you remove the chicken thigh pieces from skewers. Store any leftover Greek Yogurt Sauce in an airtight container. Both will keep in the refrigerator for 4 days.
- To reheat, place chicken pieces on a microwave safe plate. Heat for 1 – 2 minutes at 50% power, or until chicken is heated through. You can also wrap chicken pieces in foil and reheat at 300 degrees in the oven for about 10 – 15 minutes. Lower heat will help the chicken pieces say juicy.
Greek Yogurt Sauce for Chicken Thigh Kabobs
I hope you give this sweet, smoky, simple and tasty Mediterranean chicken kabob recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
And if you have a favorite chicken thigh kebabs recipe, let me know, I’d love to give it a try.
And if you’re a chicken thigh fan like me, you won’t want to miss:
And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of great chicken recipes including the most popular on my site for Chicken Macaroni Salad.
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If you’ve tried this or any other recipe on my website, please leave a star rating in the recipe card below. And write a review in the comment section. I always appreciate your feedback.
Easy Greek Yogurt Sauce for Chicken Thigh Kebabs
Ingredients
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons sweet paprika
- 1 3/4 pounds chicken thighs boneless skin on chicken thighs. About 8 thighs Cut each into 3 pieces.
- 3/4 cup Plain Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Pepper
- Lemon wedges for serving
Instructions
- In a large bowl, whisk 1/2 cup of the olive oil with the paprika. Add the chicken pieces and toss to coat. Let stand at room temperature for 15 minutes.
- Meanwhile, in a small bowl, mix the yogurt, mayonnaise, lemon juice, cayenne, crushed red pepper and the remaining 1 tablespoon of olive oil. Season with salt and black pepper and mix well.
- Light a grill. Season the chicken with salt and black pepper and thread 4 pieces onto each skewer. Oil the grate and grill the chicken over moderate heat, turning occasionally, until golden brown and cooked through, about 10 minutes.
- Transfer the skewers to a serving platter and serve with the yogurt sauce and lemon wedges.
Notes
Nutrition
Easy Greek Yogurt Sauce for Mediterranean Chicken Kabobs … It’s what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Sounds good and I know it will be. Altho I hate to leave a rating without trying the recipe, I have a question and discovered I must use a rating before I ask it. In the discussion you state the chicken is marinated in the paprika and lemon juice, I see no lemon juice in the marinade in the recipe.
Well, this post was timely, Lea Ann. I just spent an annoying 10 minutes searching for one spice…ended up taking everything out of the cupboard! That is a common occurrence around here. Great idea for the hanging rack…I love the container store! Guess I’m due for another visit.
Because I live alone, I’m always up for simpler meals. This one is flavorful and easy to make. (I ate lamb shanks for three nights!) Great photography too, with the bright red tomatoes in the background.
I love dinners like lamb shanks that you can eat for a couple of night. yum. And yes, the container store is wonderful. The only thing is, it takes several trips. You see the ideas/items then have to measure, see how it fits your spaces etc. Nice to hear from you Barbara.
That first photo is well put together, I found myself studying it to get ideas for my own shots.
Thanks Chris.
This is an easy, lovely dish. I have a recipe that is 5 min to prepare and 10 minutes in the skillet. Cut thighs then season with salt, pepper a clove of garlic-minced- a Tbs of olive oil and 2tsp of 7 spices. If you have time marinate it for 30 minutes, if not then it is ok just stir and through it in a skillet. Will cook in no time. I like to make lettuce wrap with this or just make easy tortilla wraps.. really anything and will go great with any kind of sauce dip you have, hummus, artichoke, yogurt, mayo … try it and I’m almost positive you’ll love this. I used to see Container Store near Costco that it close to Park Meadows but I did not shop there and never thought it would have such great organizing ideas!! Thank you for enlightening me.
Thanks so much Amira! I will give that a try. What exactly is the 7 spices?
Love the door storage hanger! The kebabs and chile yogurt sauce look really delicious.
These kebabs look so juicy and that yogurt dip matches perfectly! Thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
HI Lea Ann, sounds like a wonderful recipe, love this spice combination!
Thanks Cheri.
love your cute little sauce dish! this looks perfect!!
Thanks RMW! I’ve got a lot of those cute little dishes …. a LOT. 🙂
I’m glad you are slowly getting settled…your storage for spices is wonderful. Now to those chicken thighs, they look great and your first photo of them is terrific.
Thanks you so much Karen. I must admit I was pretty proud of that photo. I was worried about the lighting differences in the new home.
I have been seriously reorganizing my house for a year now. I like how it’s coming together to reflect what my current life style has morphed into. However my spices—Yikes—I have yet to come up with a organized way. I love your door unit. I wish I had a door to use for that. I also support you on finding quick and tasty recipes for dinner. I have the best intentions, but I come home tired and use my remaining energy for other things than cooking. Thank heavens for salad!
Thanks Carol. I’m with you on that coming home tired and that remaining energy. And I refuse to spend dollars at a restaurant or fast food.
I had one of those racks when we lived in a condo and I’m sorry I didn’t bring it with me. Yes, it gave me great space in a small kitchen, but the best part was that it kept everything so organized. Love simple recipes with great flavor. Looks like you are succeeding!
I love that rack Abbe. Wish I had bought one at the old place.
I wish we had a Container Store in Wisconsin! I have to drive about 90 miles to the closest store in Illinois. It’s so much fun to shop there and you found a great solution to your storage problem!
Also a great idea for a Pinterest Board. It’s hard to think of healthy and flavorful meals for two unless you plan ahead. I love these little thigh nuggets and the seasonings and dip sound delicious.
Susan, the Container Store has so many very cool things, and they’re a little expensive. I think Ikea has a lot of nice ideas also. I just didn’t feel like going over there on that particular tiring day. 🙂
I’m always looking for a good, quick weekday meal. I think chicken thighs have so much more flavor and moisture than boneless breasts. This looks delish,, Lea Ann. Your new shelf would solve a big problem in my kitchen. Whatever spice I’m looking for always seems to be at the back of the cupboard.
You are preaching to the choir Cathy. I’m not a chicken breast fan and usually pick up thighs. And HA about the back of the cupboard. Ain’t that the truth. 🙂
Wow, your spice shelves look great Lea Ann. Where do you find the time to move-in, work and put fabulous meals on the table like these chicken thigh kebobs? Your days must have more hours on the clock than mine 🙂
Sam
I have to admit, it’s nice to take a break from the unpacking and organizing and sit down at the computer or spend time in the kitchen.
I need more easy weeknight meals in my life too! Love the chile yogurt sauce!
And that hanging door unit sure does hold a lot of stuff!
Thanks Christin. That Chile yogurt sauce is a great combo of flavors. And so easy.
This looks great! Working towards a take out free week is admirable… a challenge for us as well. This will be shared with my personal chef. Love the Elfa solution. We have Elfa all over the house – they always have a solution. You’ll be together in no time.
I’ll be spending more time studying out Elfa. And more doors will have these shelfs. Our closet door for sure.
I’m really impressed that you find time to cook, blog, and move in all while working
I’m impressed too Larry. 🙂
Yum!!! Would be great to serve at a party too! I CAN”T wait to see your new kitchen!!!
I agree about serving this as an appetizer. We’ll have you over soon.
That door unit is pretty nifty! Something I could definitely use. Anyway, it’s always important to have a good store of recipes for quickie meals. This one looks particularly nice — loads of flavor, and easy to make. Thanks.
Thanks John. I’m so tickled over that shelving. And it’s so sturdy. Love Elfa.